📝 About This Recipe
Named for the Roman goddess of the dawn, Sauce Aurore is a luxurious derivative of the classic Béchamel, enriched with the vibrant essence of sun-ripened tomatoes. This silky, rose-hued sauce strikes a perfect balance between the creamy comfort of a mother sauce and the bright acidity of a concentrated tomato reduction. It is a testament to the elegance of French technique, transforming humble ingredients into a sophisticated accompaniment that elevates everything from delicate poached eggs to roasted poultry.
🥗 Ingredients
The Roux Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/4 cup All-Purpose Flour (sifted)
The Liquid & Aromatics
- 2 cups Whole Milk (warmed slightly to prevent clumping)
- 1 slice Yellow Onion (about 1/2 inch thick for steeping)
- 1 piece Bay Leaf (fresh or dried)
- 1 piece Whole Clove (pinned into the onion slice)
The Tomato Reduction (The 'Aurore' Element)
- 3 tablespoons Tomato Paste (double-concentrated if available)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup Tomato Purée (smooth and unseasoned)
Seasoning & Finishing
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon White Pepper (ground, to maintain the sauce's color)
- 1 pinch Nutmeg (freshly grated)
- 2 tablespoons Heavy Cream (optional, for extra richness)
- 1 tablespoon Cold Butter (cubed, for the final 'monter au beurre')
👨🍳 Instructions
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1
In a small saucepan, warm the milk over medium-low heat with the onion slice (clove-studded) and the bay leaf. Do not let it boil; just bring it to a gentle simmer to infuse the flavors for 5 minutes, then remove from heat.
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2
In a separate heavy-bottomed saucepan, melt the 4 tablespoons of unsalted butter over medium-low heat until it begins to foam.
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3
Whisk in the flour all at once. Cook the roux for 2-3 minutes, whisking constantly. You want a 'white roux'—it should smell slightly nutty but must not take on any brown color.
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4
Slowly begin adding the infused milk (discard the onion and bay leaf first) to the roux, one ladle at a time. Whisk vigorously after each addition to ensure a perfectly smooth consistency.
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5
Once all the milk is incorporated, simmer the Béchamel on low heat for about 10 minutes. Stir frequently with a wooden spoon, ensuring the bottom doesn't scorch. The sauce should coat the back of the spoon.
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6
While the Béchamel simmers, prepare the tomato base. In a tiny skillet, cook the tomato paste and tomato purée over medium heat for 2 minutes to cook out the 'raw' metallic taste.
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7
Deglaze the tomato mixture with the white wine, stirring until the liquid has mostly evaporated and you have a thick, fragrant concentrate.
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8
Whisk the tomato concentrate into the simmering Béchamel. Watch as the sauce transforms into a beautiful, pale sunrise pink.
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9
Season the sauce with kosher salt, white pepper, and a fresh grating of nutmeg. Taste and adjust seasonings as needed.
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10
For a truly professional finish, pour the sauce through a fine-mesh sieve (chinois) into a clean bowl to remove any potential lumps or tomato fibers.
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11
If using, stir in the heavy cream for added sheen and a mellowed flavor profile.
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12
Just before serving, whisk in the final tablespoon of cold butter (monter au beurre) to give the sauce a glossy, luxurious finish.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the pristine, rosy aesthetic of the sauce. If the sauce becomes too thick, thin it slightly with a tablespoon of warm milk or chicken stock. Cooking the tomato paste before adding it to the cream is crucial; it caramelizes the natural sugars and removes bitterness. To prevent a skin from forming on the sauce if not serving immediately, press a piece of plastic wrap directly onto the surface. For a deeper flavor, you can substitute half of the milk with a light chicken or veal velouté.
🍽️ Serving Suggestions
Drizzle over soft-poached eggs on toasted brioche for a decadent 'Eggs Aurore' breakfast. Pair with poached white fish, such as sole or cod, to complement the delicate proteins. Serve alongside roasted chicken breast or steamed asparagus for a classic French dinner. Use as a sophisticated base for a seafood gratin featuring scallops and shrimp. A crisp glass of Chablis or a dry Rosé perfectly balances the creaminess of this sauce.